Friday, September 28, 2018

Gluten-Free Pumpkin Banana Muffins

These pumpkin banana muffins do not contain gluten, dairy or egg and are high in protein.

Happy Friday!  It's been a long week, packed with to-dos, school events and now one sick kiddo at home.  I know it's officially cold season, but I'm not ready for it.  Fingers crossed for a quick recovery over the weekend!
I made these pumpkin muffins last weekend and are just getting to write about them.  I'm still trying to figure out my routine but I'm hoping to get three posts up per week.  You can still follow me on Instagram for smoothie recipes and lunchbox ideas!

This recipe was inspired by my toddler's reaction to my first set of pumpkin bread this fall.  He's just not into the pumpkin flavor!  I wondered whether adding some banana would help mask the pumpkin a little.  It kind of worked with him!  He's in that picky 2 year old phase when they like something one day and the next they label it yucky.  Mamas, I know you know what I mean!

 These muffins are free of dairy, gluten and egg too.  Like I said in a previous post, I'm trying to go egg-free too to accommodate more people.  Egg allergies are pretty common too.  Here's what you need to make these muffins:

  • 1.5 cups Bob's Red Mill almond flour
  • 1/2 cup Bob's Red Mill millet flour
  • 1 scoop Naturade pea protein powder
  • 1 cup banana (mashed)
  • 1 cup pumpkin puree (I use Libby's)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin spice 
  • 2 tbsp coconut oil
  • 1 cup unsweetened almond milk 
  • pumpkin seeds to decorate
Preheat the oven to 350F and grease the bottom of your muffin tray.  Mash the bananas in one bowl.  You need 2-3 bananas.  I try to pick the ones with brown spots because they are sweeter.  Mix the dry and wet ingredients in separate bowls. For the pumpkin puree, I always buy Libby's.  I know it's safe for us.  With other pumpkin purees, you run the risk of cross-contamination with gluten.  I've had that happen.  Combine the wet and dry ingredients together.  This mix is enough for 9 muffins.  Sprinkle pumpkin seeds on top of the muffins before baking.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days.

Here are the nutrition facts for these muffins.  They have a decent amount of protein in them and are low in sugar and carbs.  I serve them with some fruit on the side.  

These muffins are dense and tender and packed with pumpkin flavor!  They are perfect for Fall.  They work great for breakfast or as a snack.

I hope you enjoy these muffins.  Thank you for reading!

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